1/4 c Butter or margarine;
-softened
1 c Sugar
1 ea Egg
1 t Baking soda
1 c Buttermilk
4 c All-purpose flour
1 t Baking powder
Vegetable oil
2 c Sifted sugar
2 tb Milk
Cream butter; gradually add sugar, beating well. Add egg; beat well.
Dissolve soda in buttermilk. Combine flour and baking powder; add to
creamed mixture alternately with buttermilk mixture, beginning and
ending with the flour mixture. Divide the dough in half. Working with
one portion at a time, place dough on a floured surface; roll out to
1/4-inch thickness. Cut dough with a floured doughnut cutter. Heat 3
to 4 inches of oil to 375 degrees F; drop in 3 or 4 doughnuts at a
time. Cook about 1 minute or until golden brown on one side; turn and
cook other side about 1 minute. Drain on paper towels. Combine
powdered sugar and milk, beating well; drizzle over warm doughnuts.
Yield: about 2-1/2 dozen.
Note: Doughnuts may be sprinkled with a cinnamon-sugar mixture or
powdered sugar instead of the powdered-sugar glaze.
From Ralph Monin of Kentucky in October, 1982 “Southern Living” Typos
by Jeff Pruett. Date: 29 Dec 95
Yields
30 Doughnuts
